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General Category => Equipment and Software => Topic started by: jgl2ltts on April 14, 2011, 02:27:47 AM

Title: Imperial Russian Stout and water salts
Post by: jgl2ltts on April 14, 2011, 02:27:47 AM
I intend to brew a Russian Imperial Stout and would like to know if I should be concerned my water chemistry.  I've read sources that suggest a slightly alkaline mash ph to reduce tannin extraction.  I presume I may have to add bicarbonate to an otherwise soft water profile for best results.
Any experienced insight will be greatly appreciated.
Title: Re: Imperial Russian Stout and water salts
Post by: hoser on April 14, 2011, 02:48:42 AM
For starters, it would be helpful to know the water you are starting with before giving you advice.
Title: Re: Imperial Russian Stout and water salts
Post by: Hokerer on April 14, 2011, 02:35:52 PM
In general, since stouts have so much roasted type malt in them, yes, you're probably going to need to do some adjusting.  It would most likely involve adding chalk and/or baking soda to the mash to keep your pH from getting too low.

Like someone else said, if you had a water report, you'd know the exact numbers and could use one of the spreadsheets out there to figure out the correct modifications.